Total Time
35mins
Prep 15 mins
Cook 20 mins

An old recipe my Mom had lying around. Creamy and cheesy!

Ingredients Nutrition

  • 16 ounces elbow macaroni
  • 1 cup milk
  • 1 (10 3/4 ounce) can cream of chicken soup
  • 1 tablespoon mustard-mayonnaise blend
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 12 cups shredded cheddar cheese, divided
  • 10 ounces broccoli, chopped, blanched, and drained

Directions

  1. Preheat oven to 350 degrees.
  2. Cook elbow macaroni for 6 minutes, drain, and rinse with cold water.
  3. Spray a 2 quart casserole dish with non-stick spray.
  4. In a medium bowl, combine soup, milk, and mayonnaise.
  5. Heat olive oil in a medium saucepan, over medium heat.
  6. Add onion, cook and stir for 2-3 minutes.
  7. Add milk mixture and bring to a boil, stirring constantly. Boil 1 minute.
  8. Remove from heat; stir in 1 1/4 C of cheese until smooth.
  9. Blend in the drained broccoli and cooked pasta.
  10. POur mixture into prepared casserole dish.
  11. Top with remaining 1/4 C cheese.
  12. Bake in the oven for 20 minutes or until hot and bubbly.